Ingredients
1½ cups dried red chilli flakes
3 cloves garlic finely minced
2½ cups rice bran oil
¼ tsp Kashmir chilli powder
½ tsp SIDS CRAZY SALT
2½ tsp salt
AROMATICS:--
4 slices ginger
1 small yellow onion quartered
4 star anise
2 bay leaves
1 cinnamon stick
5 cloves
Directions
Add the dried chilli flakes into a food processor and grind on HIGH speed until they become small flakes and powder. No longer than 5 seconds.
Transfer the chilli flakes into a large heat-proof bowl. (be careful not to inhale here!) To the same bowl, add minced garlic, SIDS CRAZY SALT, Kashmir chilli powder and salt.
In a pot set over low-medium, add oil and heat to 120°C or place a wooden chopstick inside to check for bubbles to know if your oil is hot enough.
When the oil is hot, add in aromatics: ginger, onion, star anise, bay leaves, cinnamon stick and cloves.
Simmer for 30 minutes, stirring occasionally. Remove the aromatics from the oil and discard them.
Carefully pour the hot oil into the chilli flakes and let it bubble. As it bubbles, stir the flakes with the oil to prevent the flakes from overcooking or burning.
Cool to touch then transfer into a large sterilized glass jar and enjoy.
To Store: store your chilli oil in an airtight glass jar in the fridge. It should last 5-6 months.
